I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 297/524 (from Julie's count)...but really 659

Friday, March 7, 2014

VEGAN BIFTECK SAUTÉ AU BEURRE

[Vegan Pan-Broiled Steak]
...delicious...
...of course you have to start by making your meat...
...I basically used Tracey's Filet Mignon recipe that I've posted about before...sadly Tracy's blog no longer exists...but if you'd like the recipe...contact me and I'll send it to you...

...this time I added a little bit of marmite to the liquid...it kind of gave the 'meat' a deeper and a little bit sharper taste...
...knead...
...and shape...
...put your butter (sub Earth Balance) and oil in a skillet...
...sauté the 'steak' on one side for 3-4 minutes...
...then turn...and sauté on the other side for another 3-4 minutes...at this point I wrapped the 'steak' tightly in foil and put it in the oven for 45 minutes to finish cooking the seitan...
...pour the fat out of the skillet, and add the broth or wine or water...I used brown broth...
...scrape the skillet with a wooden spoon while rapidly boiling down the liquid...
...until it is reduced almost to a syrup...
...off heat...stir in more Earth Balance...
...pour sauce over the 'steak'...
...and serve...

...we had roasted potatoes and salad with vegan green goddess dressing...it was really really good...

Substitutions: Vegan Seitan Steak for the steak
Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking
pp.293-294

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